Cleaning and Cooling of Pigs After Dehairing in a Dehairing Machine: A Necessary Step to Ensure Safety and Improve Quality
- The cleaning process after pig scalding and dehairing (or depilation) is a crucial and indispensable step in the entire slaughtering and processing workflow.
- Its significance goes far beyond simple “rinsing clean”; instead, it is directly related to food safety, product shelf life, subsequent processing efficiency and final economic benefits.
- Cold water cooling: After rinsing, quickly cool the carcasses with clean cold water to prevent residual heat from deteriorating the meat quality and lay the groundwork for the subsequent chilling and aging process.
- The cleaning process serves as a bridge connecting “primary processing” and “safe food products”.
- Neglecting or simplifying this process will directly lead to a sharp increase in food safety risks, shortened product shelf life and damaged brand reputation, which is not worth the cost in the long run.
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